Avocado Hummus & Raw Flaxseed Crackers
Picnic season is upon us! The sun has been shining beautiful down in the South of England for the past couple of weeks. Even though it seems I am constantly being cooped up in the Wild Thyme kitchen, I’ve enjoyed the rays beaming down on my skin when i’m finally able to venture outside. These bursts of sunshine don’t ever seem to last long in England, therefore you best get your legs out and bring a hamper of good vegan food to the seaside or beautiful English countryside!
For me, picnics are all about the dips. No picnic is fit without a few dips on the go. Why not make them at home this time? That way you’ll know they are super healthy, nutritious and – of course – tasty. Hummus is the food stereotype that I happily adhere to. Anything chickpea; count me in. Hummus is a daily thing for me and although the regular, plain hummus is buff – you must mix up the flavours and keep that pallet of yours alive! I am very fond of the roasted red pepper and the sweet chilli hummus’, but the homemade creative stuff is what really gets me going. This time it’s the creamy combination of he much loved avocado and chickpea. This avocado hummus is out of this world good. I manages to encapsulated everything you want from a hummus. Try it out!
Crisps are notoriously the side snack for dipping. This makes perfect sense, since crisps and hummus are surely the best food combo out there. However, even the crisps that claim to be healthy aren’t that healthy. Keep your body clean and try these Raw Flax Crackers as an alternative. There is no question whether these crunchy crackers are healthy or not, since they are so pure and made with 4 simple ingredients that your body will love. On top of that, these tasty snacks are raw – meaning they have retained their nutritious value, while in the dehydrator.
I purchased a dehydrator about half a year ago and have become addicted to it. Using this has allowed me to explore a new avenue of cooking and creating, making all sorts of exciting, healthy vegan food like: Rawnola and dried mango strips. I always considered dehydrators a waste of time, but the recipes are so simple ! it just requires patience.
Hopefully the sun is shining where you are and you can get involved in making your own picnic food. If it’s a little rainy… indoor picnics are just as fun! Try out this recipe duo and let me know what you thought on Social Media or in the comments!
- 1 cup golden flaxseeds, soaked overnight or at least 5 hours
- ¼ cup pumpkin seeds, soaked overnight or at least 5 hours
- 1 tbsp chopped wakame or 1 chopped sheet of nori
- ½ tsp salt
- 1 large ripe avocado
- 1 tin of chickpeas (drained)
- 1 clove of garlic
- ¼ cup cold pressed olive oil
- ¼ cup lime juice
- 2 tsp tahini
- 1 tsp chilli flakes
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- Drain the soaked flaxseed and pumpkin seeds well, then add to a blender along with the seaweed and salt.
- Pulse together, using a tamper to push and mix together. You don't want to blend fully.
- Spead evenly onto two teflex dehydrated trays - about 2-3 seeds thick.
- Dry on 48C for 14-18 hours. You can flip the sheet round after 1 hours if you wish as it helps crisp up the bottom.
- Slice into crackers and keep in an airtight jar.
- Blend together the avocado, lime juice, garlic, tahini, oil, and spices until smooth.
- Then add the chickpeas and blend again. You may have to scrape down the sides a couple of times.
- Transfer to a jar and keep in the fridge
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